These Bulgur and Greens Mini Quiches Make the Perfect Pack-Ahead Lunch

Mini quiches are quick, easy go-tos for breakfast, lunch, or dinner. Leftovers are great, too, and easy to pack up for lunch at the office or to enjoy for breakfast during the busy workweek. If you have leftover cooked bulgur, you can shave off about 15 minutes of prep time; you'll need 1 1/2 cups. Try chard, collards, or spinach in place of kale and goat cheese, cheddar, or Swiss instead of feta.

Ingredients

2/3 cup water

1/3 cup uncooked bulgur

2 tablespoons canola oil

2/3 cup chopped onion

4 cups lightly packed chopped stemmed curly kale (4 oz.)

2 tablespoons water

Cooking spray

1 cup whole milk

2 teaspoons chopped fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

4 large eggs

3 ounces (3/4 cup) crumbled feta cheese

Nutritional Information

Calories 292

Fat 19g

Satfat 6g

Unsatfat 11g

Protein 14g

Carbohydrate 18g

Fiber 3g

Sugars 6g

Added sugars 0g

Sodium 546mg

Calcium 26% DV

Potassium 11% DV

Calories 292

Fat 19g

Satfat 6g

Unsatfat 11g

Protein 14g

Carbohydrate 18g

Fiber 3g

Sugars 6g

Added sugars 0g

Sodium 546mg

Calcium 26% DV

Potassium 11% DV

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

Boil 2/3 cup water and uncooked bulgur in a small saucepan; cover, reduce heat to low, and simmer 12 minutes or until water is absorbed.